KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 099 Caramel "Vasya-Vasilek", glazed, wrapped → Ready glazed caramel → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 099 Caramel "Vasya-Vasilek", glazed, wrapped Ready glazed caramel

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 748.7 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85286.16 285.73 —   —   99.75 285.44 
Chocolate glaze [Skurikhin]99.1 189.70 187.99 34.47 65.39 48.15 91.34 
Starch syrup78.0 169.86 132.49 0.30 0.51 42.75 72.62 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 69.62 51.52 8.57 5.97 44.56/11.39 31.02/7.93 
Powdered sugar99.8527.92 27.87 —   —   99.80 27.86 
Sign up84.0 15.23 12.79 82.50 12.56 —/0.80 —/0.12 
Cognac—  11.55 —   —   —   —   —   
water—  7.84 —   —   —   —   —   
Cocoa powder [Skurikhin]95.0 7.76 7.37 15.00 1.16 2.00 0.16 
Vanilla essence—  0.95 —   —   —   —   —   
Total705.76 11.43 85.59 68.61 513.67 
Output in finished product92.4 691.65 11.2  83.88 67.2  503.40 
Mass fraction by dry matter691.65 12.1  83.88 72.8  503.40 
To the aqueous phase89.8  
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